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Mirj's Adapted Coconut Ice Cream

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“I was looking for the perfect coconut ice cream recipe and just couldn't find one, not even here on Zaar! I finally found something close to what I was looking for, and tweaked it to exactly how I wanted my coconut ice cream to turn out. Most of the time I sub non-dairy Rich Whip instead of the cream because we prefer our desserts to be non-dairy for religious reasons. I'm posting the recipe as I make it, feel free to use real cream.”

Ingredients Nutrition

  • 6 large egg yolks (save the whites for meringues)
  • 2 cups Rich Whip (or 2 cups of heavy cream)
  • 1 (15 ounce) can coconut milk
  • 1 pinch salt
  • 2 teaspoons vanilla extract


  1. Beat the egg yolks with a mixer until they are a pale yellow and form a thick ribbon.
  2. In a saucepan, scald the cream.
  3. Gradually stir 1 cup of the cream into the egg yolks.
  4. Add the yolk mixture back to the saucepan.
  5. Cook the custard for another 2 - 4 minutes. Do not boil. You want the custard to coat the back of a spoon.
  6. Cool the cream mixture and whisk in the can of coconut milk, salt and the vanilla.
  7. Chill for at least 4 hours.
  8. Put the chilled custard in the freezer container of your ice cream maker.
  9. Freeze according to manufacturer's instructions.
  10. Alternatively, if you are pressed for time, just pour the stuff into a piece of Tupperware and place in the freezer. That works just fine as well.

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